White bean and roasted tomato soup

4 servings

Ingredients

Quantity Ingredient
½ cup Dried small white beans
3 cups Vegetable stock
1½ teaspoon Chopped fresh thyme *OR*
½ teaspoon Dried thyme
2 pounds Plum tomatoes, halved and seeded
5 Cloves garlic, minced
1½ tablespoon Olive oil
¼ cup Dry vermouth
1 tablespoon Fresh sage *OR*
1 teaspoon Dried sage
½ teaspoon Sugar
Salt
Freshly ground black

Directions

pepper

Place the beans in a medium sized saucepan with water to cover by 1-inch. Bring to a simmer over high heat. Reduce heat to low and cook for 2 minutes. Cover, remove from heat and let stand for 1 hour. Drain, return beans to pan and add the vegetable stock and thyme, and bring to a simmer. Reduce heat to low, cover and cook until beans are tender, 30 to 40 minutes.

Meanwhile, preheat oven to 325 degrees. Arrange tomato halves in a single layer, cut side up, in a 9-X-13 baking dish. Scatter garlic over the top and drizzle with olive oil. Bake the tomatoes for 1¼ to 1 ½ hours, brushing occasionally with the pan juices, until the tomatoes are shriveled and beginning to brown. Let cool for 10 minutes. Slip off and discard skins. Dice 6 of the tomato halves and reserve.

Place the remaining tomatoes in a food processor or blender. With a slotted spoon, remove ¾ cup of the beans and add them to the blender along with a little bean cooking liquid. Puree until smooth.

Transfer the puree to the saucepan with the beans and add the reserved diced tomatoes, vermouth, sage and sugar. Bring go a simmer and cook for 3 minutes. Season with salt and pepper to taste. Garnish with fresh sage leaves. Submitted By DAVE HALLIDAY On 10-21-94

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